Crispy Cornbread

Crispy Cornbread
Recipe from The Mormon Family Cookbook

For thin and crispier:
9x13 pan
400 degrees

For standard:
8x8 pan
425 degrees

8-10 servings

1 Cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 Cup yellow cornmeal
1 Cup milk
1 Egg, beaten
1/4 cup melted shortening
2 Tablespoons butter or margarine, softened

Sift flour, baking powder, salt, sugar, and cornmeal together into a bowl. Combine milk, egg, and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not mix or beat. Bake in a well-greased pan for aout 20 minutes. Brush with soft butter immediately after removing from oven. Bread will be thin and crusty.

*For a pre-made mix, combine dry ingredients and put in a labeled jar with rest of instructions.